Sancocho de Pescado – A Savoury Symphony of Fresh Seafood and Aromatic Herbs in a Hearty Broth

Sancocho de pescado, a beloved Colombian soup overflowing with tender fish, vibrant vegetables, and a melody of aromatic herbs, is more than just a meal; it’s an experience. This traditional dish from the coastal city of Pereira, nestled amidst the lush Andes Mountains, offers a taste of Colombian culinary heritage that warms both the body and the soul.

The journey to create a perfect sancocho de pescado begins with selecting the freshest catch. Depending on the availability, fish like corvina (sea bass), pargo rojo (red snapper), or robalo (snook) are often chosen. Their firm flesh holds up beautifully in the simmering broth, releasing delicate flavors that mingle with the other ingredients.

The supporting cast of vegetables is equally important, contributing texture and a burst of color to every spoonful. Yuca, a starchy root vegetable similar to cassava, adds a creamy, comforting element. Plantain, both green and ripe, brings sweetness and a hint of earthiness. Potatoes, carrots, onions, and tomatoes round out the ensemble, each playing its part in the culinary symphony.

But the true magic of sancocho de pescado lies in the aromatic blend of herbs and spices. Cilantro, with its bright, citrusy notes, is a staple. Achiote paste, derived from annatto seeds, imparts a beautiful golden hue to the broth and adds a subtle earthy flavor. Other ingredients like cumin, oregano, garlic, and peppercorns contribute their own unique nuances, creating a complex and tantalizing aroma that permeates the kitchen as the sancocho simmers.

Preparing the Sancocho

Making sancocho de pescado is a labor of love, requiring patience and attention to detail. Here’s a simplified guide:

1. Preparing the Fish: Clean and fillet the fish. Cut the fillets into bite-sized pieces for easier eating. Season with salt, pepper, and a squeeze of lime juice.

2. Creating the Broth: In a large pot, sauté onions, garlic, and achiote paste in olive oil until fragrant. Add water or fish stock, along with diced potatoes, carrots, tomatoes, and yuca. Simmer for about 30 minutes, or until the vegetables are tender.

3. Adding the Fish: Gently add the seasoned fish pieces to the broth and cook for about 10-15 minutes, or until they are cooked through and flake easily.

4. Finishing Touches: Stir in chopped cilantro, plantain (both green and ripe), and adjust seasoning to taste. Allow the sancocho to simmer for a few more minutes to meld all the flavors together.

Serving and Enjoying

Sancocho de pescado is traditionally served in a large bowl, garnished with fresh cilantro and wedges of lime. Accompany it with a side of white rice or arepas (cornmeal cakes) to soak up the flavorful broth. The vibrant colors and aromas alone will awaken your appetite, while the first spoonful will transport you straight to the heart of Pereira’s culinary scene.

The beauty of sancocho de pescado lies not only in its deliciousness but also in its versatility. Different regions of Colombia may add their own unique twists, incorporating ingredients like coconut milk for extra creaminess or substituting different types of fish based on local availability. But no matter the variation, this dish remains a true testament to Colombian culinary tradition, bringing people together around a table overflowing with warmth, flavor, and shared experiences.